Most of the specialty brownie recipes I’ve tried don’t end up being any better than a good old chocolate brownie. But these are exceptional! Really exceptional. I might even like them more than my favorite, tried and true brownie recipe. And they really don’t require much more effort than a regular brownie. In fact, they are easier to make than a lot of brownie recipes I’ve seen.
Because Dulce de Leche can be so thick, I really wasn’t sure how the “swirling” with a knife was going to go, but it worked just fine. They are rich and gooey–the perfect combination of chocolate and caramel. In fact, I think Dulce de Leche brownies are absolutely brilliant!
- 8 tablespoons unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- 1 cup toasted pecans or walnuts, coarsely chopped (optional)
- 1 cup Dulce de Leche
- Preheat oven to 350 degrees. Line a 8-inch square baking dish with foil. Spray with non-stick cooking spray.
- In a small saucepan melt the butter. Add the semi-sweet chocolate, stirring constantly over low heat until the chocolate is melted.
- Remove from heat and whisk in the cocoa powder until smooth.
- Add eggs one at a time, then stir in the sugar, vanilla, and salt.
- Stir in the flour, then the nuts, if using.
- Pour half of the batter into the prepared pan.
- Dollop half of the Dulce de Leche over the brownie batter and drag a knife through the Dulce de Leche to swirl.
- Pour the remaining brownie batter on top, then spoon on the remaining Dulce de Leche, swirling again with a knife to create a marbled effect.
- Bake for 35 to 40 minutes. The brownies center will be slightly firm when they are done.
- Remove from the oven and allow cool completely before cutting into bars.
Note: You can usually find canned dulce de leche near the sweetened condensed milk.
Who Dished It up First: Adapted from Miss in the Kitchen.